Turkey with couscous (Multicooker "tagine")

[Casserole]

Turkey with couscous (Multicooker "tagine")

Category: Meat dishes

Ingredients
turkey fillet (thigh) - medium pieces	1.5-2 kg
onion - medium chopped	2 pcs.
carrots - cubed	1 PC.
celery (stems) - in diagonal pieces	3 pcs.
garlic - finely chopped	2 teeth
sweet pepper - cubed	1 PC.
hot pepper - in thin half rings without seeds	1 PC.
tomatoes in s / s - optionally chopped	1 tbsp. (220 ml)
canned chickpeas (or a mixture of legumes or beans)	1 b. (400 g)
zira (cumin) - mashed	2 tsp
coarse salt	taste
olive oil (vegetable)	to the bottom of the bowl
couscous	65 g for 1 serving

Cooking method

• Enable Casserole with the lid open (handle in position closed).
• Pour the oil into the bottom of the bowl and, as you shred, pour into the bowl, stirring occasionally, vegetables, beans, cumin, meat.
• 
• 
• (I got 5 more okra pods in the freezer, I got them too)
• 
• (drain the liquid from the beans before laying; instead of hot peppers and tomatoes, I used hot tomato sauce, however, there was nothing but tomatoes and hot peppers)
• 
• Salt the meat while stirring with stewed vegetables
• 
• If the vegetables didn't juice enough during the sautéing process, pour in 50 ml of water so that the pressure cooker can easily build up pressure later on (I splashed a little white; well, I don't like adding water).
• We expose Jelly at 1:20. Do not forget that the handle of the lid was previously in the position closed!
• 
• At the end of the program, we open the lid, faint with happiness and aroma, then we get together somehow and move on to couscous.
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• Couscous - from the side dishes of the "It's easier to cut bread" series. By the time you start preparing it, your loved ones or guests should already wash their hands, disassemble dishes and post a place at the table. And you only need to have prepared boiling water and a large (or not too much, depending on the number of eaters) dish for serving. In it we will steam couscous.
• Weigh the couscous or estimate it by eye based on the total weight indicated on the pack. By the way, a full cartoon glass of 130 g.
• Pour the couscous directly into the dish.
• 
• Add a little salt (if the "Indian" sauce is salty enough, then you can skip the salt)
• Pour the turkey sauce collected on top, orange-red oil is sooo welcome, then you don't need to specially season with olive. Feel free to pour a few tablespoons into couscous, top up with boiling water (couscous / water proportions - 1 part couscous to 1-1.5 parts of water).
• Mix and cover (with a lid / foil / foil / plate of a suitable size), leave for 5-7 minutes.
• 
• 
• After the time has passed, loosen the couscous with a fork, put the meat on top and generously pour the sauce with vegetables and beans.
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• We serve on the table under the enthusiastic looks of the public!

Note

This dish is inspired by the memories of our Maghreb travels.
Naturally, this tagine can be cooked in any multitude and quick-cooking mode on modes close to languishing, stewing.

How delicious !! And written and performed!
We will try it when I find the beans !!! Thank you !!!

Thank you, Rada!
Naturally, you can use not only canned chickpeas, mixture or beans, but also dry ones soaked in water.

Tasty how. Only here are legumes, I'd rather boil them in advance with all the precautions we now know in order to avoid the gas effect.
And the idea of ​​using couscous for a side dish is super! I only had enough brains on taboo

What kind of taboo granny?

Well ....: poet: Sho-o-something with my memory became ...
This is when you stuff a bunch of greens, pamidors, etc. into a couscous: mail1: it seems like a tabouleh this food is called. But I mnu,: secret: if I lied, there is an excuse for the old and lazy. Check old laziness

To die not to get up - how delicious !!!!! And now we will disassemble it for parts - your couscous costs us like an airplane, you glance at the price - and your appetite will disappear at least not far away. The chickpea went off sale altogether, and a moth ate my supplies. We don't celebrate turkey much. The rest is all there. Pork - I will replace the neck of Chickpeas with beans or whole peas, and this cousse of yours - with ordinary rice (although it is approaching for the price in a can of red caviar). In general, your recipe, but only mine turned out

In general, your recipe, but only mine turned out

Yeah)))
It's great that the recipe came in handy)))))))
At the expense of couscous, it's just incredible. Then do it on the caviar, it still turns out a lot of deviations. Walk, so walk!
What about the market? Or looked in oriental shops? In our shops it is a little expensive, but in the shops the price is tolerable. From a pack of 500 g, I get ~ 7 servings. But I don't cook according to the instructions on the pack. I take 65 g of couscous per serving and boil ~ 90 ml of boiling water. So it comes out of the pack for 3 servings more than the instructions.

We do not have such shops, before chickpeas, mung bean, lentils and this piece of yours were carried by the guys selling spices in the market. The demand was not very good, but there was. And now they say the purchase price has become simply unrealistic. Damn, you won't buy anything soon with our prices - yesterday I took tights - 85 hryvnias, and these are not the most expensive ones - with an average salary in the city of 1300-1400 hryvnias. We never save on food, but now every trip to the store leads to a shake
By the way, not so long ago I thought that I could try to cook this couscous myself, I even tried to look for a master class, but even abandoned the idea

[Scarlett]

Scarlett, we can better take wheat groats. Well, or spelled: -X which I haven't seen before, but I was told that it looks like

[Chuchik,]

Chuchik, yes fick with him - we will manage, it would not be worse

Tanya, everything will be fine. We have gone through two revolutions and are no longer paying attention to the dollar exchange rate. It's scary the first time and then you get used to it.

This is for sure, you get used to it, unfortunately. We have devaluation every year. True, without revolutions, we were all well cured of revolutionary thoughts at the dawn of the Radiant's rule.

you can try to cook this cousse yourself

Oh, and this is a dreary business ... If only on long winter evenings.
Once in a transmission I saw how, somewhere in the Maghreb, women, almost the whole world, rolled these bubbles with their hands, then sifted them through two sieves. Through the small ones, too small particles went back to work, through the large ones - too large ones. So there was a golden mean, which was dried. And they were busy with the rest again.
But in another program I saw some kind of chef, a man who, in some trump way, made couscous from semolina in three seconds.

Stunned! I, sobssno, can stop at the pre-taste stage! Dilute such delicious food with couscous!

Oh, and this is a dreary business ... If only on long winter evenings.

Sho yes - yes! I also watched the video